Tag Archives: herbs

I have a wonderful friend who gifted me with a bursting bag of home-grown tomatoes every color in the rainbow. Hoping to extend the bounty over time, I dried a thick layer of these little sugar disks overnight in my dehydrator, but ironically, the outcome was so delicious, sweet, succulent, that I had to wrap them into an amazing sauce and eat them all the very next day. I discovered a great no-fat polenta; whipped up this fresh herb, sun-dried tomato ragu and garnished with a herb & garlic “creme”. I really have to credit the amazingly sweet dried tomatoes with the huge flavor in this dish. Frieda’s organic polenta is fabulous too. Try it!!

Simmer the first 8 ingredients for 15 minutes over medium low heat. Slice the polenta in 1/4 inch slices and brown in a non-stick pan on medium high heat. Spoon 1/2 C sauce onto each plate. Place 4 polenta slices on the sauce and garnish with garlic cream, minced green onion and chopped cilantro or Italian parsley.

I’ve spent a lot of time lately cooking outside on the grill while I wait for my new oven to arrive. Fortunately, I benefit from my college-age son’s vast experience at this. He has taught me that if you are really doing it right, barbecue can be the centerpiece activity for your family or your guests Don’t just cook outside, party outside! Take your time. Don’t try to do 5 other things. You wait until the coals are really ready. You gather your people in comfortable chairs by the grill so they can enjoy the smells and watch the lusciousness emerge. Everybody loves to help, even if it is just to offer advice!

To really pull people into the scene, I love to do individual pizzas, where everyone assembles their own from an assortment of ingredients. For an easy crust, I use Basson Pita Bread. It stands up to the coals well without charring, and crisps up perfectly after 20 minutes on a low grill. You can use any sauce you like, but I like a raw sauce where the flavors are bright and stand up to the smokey grilled flavor of the crust. I also enjoy using a good no-oil barbecue sauce. Spoon your finished sauce onto the pitas, lay out your array of ingredients and let your eaters make their masterpieces. Grill for about 20 minutes on low heat, covered, checking often to be sure your coals are not too hot for the bread. Use the indirect method of grilling if possible, discussed here at BBQ University. With this pita bread and the correct low heat, you will not need to oil the grill, making this an Esselstyn diet success.

Set out your pizza toppings. For the most part, be sure you have pre-cooked the toppings, since they will not be on the grill long enough to cook. I’ve found a couple successful exceptions: finely chopped garlic, thinly slice red onion, and of course, fresh sliced tomatoes or halved cherry tomatoes. Some of my favorite combinations are here:

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What is happening here? I'm a Seattle native who has adopted a diet of 100% no-oil plant-based nutrition. My guide? Dr. Caldwell Esselstyn's book "Prevent and Reverse Heart Disease". I've been given an alternative to the chronic illness that has plagued three generations of my family... heart disease, diabetes, stroke. This blog is my personal log of how to cook, what to eat, and where to dine out as a no-fat vegan in the Pacific Northwest.